Smoked Chicken Breasts – Bone In

Yep. Another basic chicken recipe. But I’m totally amazed at how nobody cooks Bone in Chicken Breasts! Do you even know how good they are? My gosh, if you did absolutely nothing to them, they’d be the best chicken breasts you’ve ever cooked. So why do you keep buying boneless/skinless?

I’m going to ask you to do something for me: Try these ONCE. Just once, and tell me they aren’t significantly better than what you’re used to. I dare you.

It’s as simple as brine or Italian Dressing marinade, some chicken rub and smoke. Done & Delicious. Make sure to cook them to an internal temp of 165 - not a degree more. That’s critically important. If you do that, you’ll love these.

The best part about these MIGHT be using them for leftovers. Because they are on the bone and have their skin on, the meat stays much juicier for all your favorite leftover recipes like Caesar Pitas, Cajun Pasta and of course Creamy Smoked Chicken Salad. I always cook at least one extra just for that purpose.

So try them soon, okay? And please, leave me a comment here or on Facebook and admit publicly they were the best you’ve ever cooked. It feels good to tell the truth.